Directions

in large soup pot, heat olive oil over medium heat.Add whole chicken breast, allow to brown on both sides.Remove chicken and add onion and garlic to pot.When onions are starting to turn clear, add white wine and bay leaf.Allow to reduce by half, cooking for about 8-10 minutes.Dice chicken breast in bite-sized pieces.When wine is reduced, add chicken breast, salt, pepper, red pepper flakes, tomatoes, chicken broth, water (one of the tomato cans full of water) and bring to boil.Reduce to med-low, simmering for 1 hour.After the hour, add 1 cup of water and 1 cup of macaroni.Allow 15 minutes for pasta to cook in soup.Heat oven to 450*F.Cut bread in half, making triangles and place on baking sheet.Brush small amount of Italian dressing on bread, followed by a sprinkling of parmesan cheese.Toast in oven for approx. 10-12 minutes until golden and crispy.Place one toast point on bottom of soup bowl.Pour soup over toast and top with one additional toast point.1 cup of soup and 2 toast points = 1 serving